Food product.



\ coming hardened or jellified.

- the end of the 'of this fruit. various Ways to forming substance, preferably by processing UNITED sT TEs ROBERT DOUGLAS, OF ROCHESTER, NEW YORK.

PATENT OFFICE.

FOOD PRODUCT.

Specification of Letters Patent. Patented Dec, 30, 1913, Application filed May 19, 1913. Serial IiTo'. 768,428. I

N 0 Drawing.

acidity and I only deem its use desirable in comparatively small quantities for the purpose of assisting in liberating the pectous properties of the fruit from the pulp. The treatment of the fruit pulp, it will be under- To (ZZZ whom it may concern: I Be it known that I, ROBERT DOUGLAS, of l Rochester, in the county of Monroe and State of New York, have invented certain new and useful Improvements in Food Products; and I do hereby declare that the folstood, may be carried on in any suitable lowing is a full, clear, and exact descripform 0- vessel or it may be treated in a di-' tion of the same. gester and the processing done under pres- My present invention has for its object sure.

to provide as an article of manufacture, a new and improved substance adapted particularly to be used in the making of jellies and which is adapted either for use in adomestic manner by the housewife or in the more extensive manufacture of jellies, jams and preserved fruits or vegetables for public sale.

To these and other ends theinvention consists in certain improvements in the method of producing the improved food product, all as will be more fully described, the novel features being pointed out in the claims atspecification.

My invention, generally described, contemplates the providing of the jelly forming substances of fruit and vegetables, which is so prepared that it may be reduced or con densed in" a liquid state Without itself be- The pectous liquors obtained from the fruit pulp are nearly devoid of all natural sugar and I have moval or separationof the sugar contents of the fruit from the pectous or jelly forming substance renders these incapable of jellifying by themselves'and permits the liquor to be highly reduced or concentrated. To accomplish this and obtain the desired density, I evaporate, preferably in -vacuo, the excess water and form a syrupy viscous extract. In using the latter, agiven quantity thereof may be added to a simple syrup of sugar and water of depending upon .the degree of concentration of the pectous product, whereupon the formation of a jelly immediately commences.

A food product obtained in accordance degrees of concentration and when packed in proper containers may be kept indefinitely. My invention further provides a jelly forming ployed as the jellifying agent in the production of many articles of food.

I claim as my invention:

1. A peetous concentrate rendered nonj ellifying in its concentrated form by the removal of the greater part of the natural sugar.

2. A pectous compound from which most of the natural sugar is removed and which is then reduced in volume by evaporation.

3. A concentrated compound of the character described, consisting of asyrupy viscous liquid, which contains soluble pectins or jelly forming substances of fruit or vegetable origin besides other characters derived from the raw material such as small amounts of residuary sugars, acid and mineral matters, its essential characteristic being its property of forming a' jelly when Jelly forming substances may be obtained from various fruits or vegetables and I prefer to employ apples as the source of the product on account of their cheapness, the ease with which they'may be handled and the comparatively large content of pectose substances which form constituent elements The latter may be treated in yield the pectous or jelly the fruit pulp after the fruit juices have been expressed from the raW fruit to remove the. saccharine juices, or natural sugar. This removal of the saccharine juices may also be accomplished by the process of difiusion with Water. The fruit pulp thus prepared is then treated with a suitable solvent such as hot or boiling water to which maybe added a small proportion of any suitable acid. The addition of the said acid is not at all times necessary and depends largely .upon the degree of ripeness of the fruit or its discovered that the reproper proportion, 4

with my invention may be made in various substance which may be emcombined with definitepropoi'tions of sugar to extract the pectose substances and reducand Water. ing the liquor thus obtained by evaporation 4. The process of producing an unsolidito a syrupy concentrate. fied pectous. compound, consisting in treat- ROBERT DOUGLAS. 5 ing a fruit or vegetable to remove the Witnesses:

' natural sugar therefrom, processing the re- RUSSELL B. GRIFFITH,

maining pulp in the presence of a solvent WALTER B. PAYNE. 

